Cantonese Ginger-Scallion Steamed Cornish Hen with Jasmine Rice and Bok Choy

Rinse the jasmine rice and cook in a rice cooker or covered pot until fluffy.

Cut the Cornish game hen into manageable pieces, removing the skin. Arrange pieces on a heat-proof plate; scatter fresh ginger slices and half the scallions over the top.

Set up a steamer basket over boiling water. Place the plate inside, cover, and steam for 15-18 minutes until the meat is cooked through and tender.

While the chicken steams, blanch the bok choy in a separate pot of boiling water for 2 minutes, then drain well.

In a small bowl, whisk together dark soy sauce and sesame oil.

Once the chicken is done, discard the cooked ginger slices. Drizzle the soy-sesame mixture over the chicken, then garnish with the remaining fresh scallions.

Plate the chicken alongside the steamed rice and blanched bok choy, pouring any flavorful juices from the steaming plate over the meat and rice.